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20111
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Subject: Foods and Nutrition × Author: Bhutani, Himanshi × Start date: 2011 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Nutritional evaluation of fresh and dehydrated milky mushroom (Calocybe indica) and their utilization for product development
    (CCSHAU, 2011) Bhutani, Himanshi; Kawatra, Asha
    The present investigation was conducted to study nutritional composition of milky mushroom (Calocybe indica), to utilize it for product development and to standardize its dehydration for extending the shelf-life. Dehydration was done by two methods i.e. oven and solar drying after giving pretreatments including blanching, and steeping for 30 minutes in (KMS, KMS+CA and KMS+NaCl) solutions. Shelf life of dehydrated mushroom was studied for 90 days. Calocybe indica was found to contain 90.80 per cent moisture, 27.6 per cent crude protein, 9.65 per cent total ash, 0.75 per cent fat, 12.08 per cent of crude fibre and 47.80 per cent carbohydrates. Total soluble sugars, reducing sugars and non-reducing sugars were 3.09, 2.29 and 0.90 per cent respectively. ADF and NDF content were 22.34 and 41.14g/100g respectively and In vitro protein digestibility was 81.53 per cent. Milky mushroom contained 1.98 mg/100gof ascorbic acid and 2.01μg of β-carotene on fresh weight basis. Iron, zinc and phosphorus content were 8.46, 10.27 and 269.58 mg/100g, respectively. Various products including soup, fried rice, mixed vegetable, matar mushroom, curry vegetable, masala mushroom, shahi mushroom, mushroom noodles, sweet and sour mushroom, mushroom chilli, mushroom pakoras, mushroom kheer and pickle developed from milky mushroom, were acceptable organoleptically. Dehydration was found to be an effective method in extending shelf-life of mushroom. Both oven and solar drying did not produce any significant change in moisture, total ash and crude fibre content of Calocybe indica whereas protein and fat content reduced significantly with increase in storage period. Zinc content of dehydrated milky mushroom reduced slightly whereas, iron and phosphorus content reduced significantly by the end of storage period. Mushroom pickles, instant soup mix and mushroom curry prepared using dehydrated milky mushroom were highly acceptable throughout the storage period. Milky mushroom thus can be utilized in preparation of wide variety of delicious and nutritious recipes and can be stored in dehydrated form, for use in period of non availability.